Alcuni degli Biscotti al cioccolato e datteri are simple, flourless, gluten-free 3-ingredient cookies sweetened with dates and ready in under 25 minutes with a delicious chocolate taste.

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Biscotti al cioccolato e datteri

Alcuni degli Biscotti al cioccolato e datteri are simple, flourless, gluten-free 3-ingredient cookies sweetened with dates and ready in under 25 minutes with a delicious chocolate taste.

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Tempo di preparazione: 10

Tempo di cuocere: 12

Tempo totale: 22

Corso: Dessert

cucina: americano

Dosi: 6 Cookies

Calorie: 138.4 kcal

Autore: Carine Claudepierre

Ingredienti

US consuetudinario - Metrico

▢ 8 Datteri Medjool - pitted, 120g/4.2oz (note 1)
▢ 3 cucchiai Burro di arachidi - (nota 2)
▢ 1 cucchiaio Polvere di cacao - (nota 3)

Optionl

▢ 1-2 cucchiaini Acqua tiepida
▢ 2 cucchiai Chocolate Chips

Istruzioni

Preriscaldare il forno a 180 °C (350 °F). Rivestire una teglia con carta da forno. Ungere leggermente con olio spray da cucina. Mettere da parte.
Place the pitted dates in a glass bowl, cover with boiled water. Set aside for 10 minutes to soften.
Drain the dates. They will be super soft and easy to squeeze into a paste.

Food processor method

Add all the ingredients to a food processor, process by 30-second bursts, scraping down the sides of the bowl with a rubber spatula if needed, and repeat until a sticky dough forms. If too dry or crumbly, blend in a teaspoon of warm water.

Fork method

Place the drained dates in a bowl, and use a fork or potato masher to mash them into a paste. If too dry, and the paste doesn't form, add 1-2 teaspoons of warm water to help. It should be soft and smooth, with no big lumps of dates should be seen.
Add cocoa powder and peanut butter and stir until it forms a sticky dough that comes together into a ball. If too dry, add a little lukewarm water 1 teaspoon at a time until it comes together. If too wet, add a little more cocoa powder. Oil your hands to squeeze the dough if you find it difficult to work with a fork.
Form a dough ball, divide it into 6 balls of the same size, and place them 1 inch apart on the prepared baking sheet.
Press the top of each ball a little, and press a few chocolate chips on top.
Bake the cookies for 12 minutes at 350°F (180°C).
Let the cookies cool down at room temperature for 10 minutes on the baking sheet before transferring them to a cooling rack.

Note

Note 1: You can use any variety of dates, but I recommend weighing the dates if they are not Medjool dates, simply because Medjool dates are usually bigger than other dates. It means, for example, you will need more than 8 Deglet Noor dates if you aim for the same weight.

Note 2: Or sunflower seed butter if nut-free. You can also use almond butter or cashew butter.

Note 3: Or cacao powder.

Modalità fornoIo utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Archiviazione: Store in an airtight container in the fridge for up to 4 days.

Ricetta Pino

Alimentazione

Ingredienti e sostituzioni

In questo paragrafo troverete tutti i miei consigli su come scegliere gli ingredienti giusti. Per la ricetta completa con le dosi, scorrete fino alla scheda della ricetta in fondo all'articolo!Vai alla ricetta completa

Per preparare questa ricetta bastano solo 3 semplici ingredienti. Ecco come sceglierli e sostituirli.

Datteri Medjool – These are the key ingredient of the recipe! They provide all the sweetness and act as the sticky binder that holds the cookies together, replacing both flour and sugar. You can also use other date varieties like Deglet Noor, but I recommend weighing them to match the 4.2oz/120g, as they are often smaller.
Burro di arachidi – This adds healthy fats, moisture, and a rich, nutty flavor that pairs perfectly with chocolate. For different flavors, almond butter or cashew butter are great swaps. If you need a nut-free option, sunflower seed butter works beautifully.
Polvere di cacao – This gives the cookies their deep chocolate taste. Unsweetened cacao powder is also a perfect replacement.

How to Make Date Chocolate Cookies (in Pictures)

I consigli di Carine per la pasticceria

Ecco qualche altro consiglio per biscotti perfetti.

Soften the Dates – Soaking the dates in boiled water is key. You want them very soft, so they easily mash into a smooth paste when you squeeze them.
Adjusting Dough – If the cookie dough feels too dry or crumbly, add 1 teaspoon of lukewarm water (or almond milk) at a time until it becomes sticky and holds together.
Aggiungi Crunch – For a different texture, you can skip the chocolate chips and press some chopped walnuts or pecans onto the cookies before baking.
Cambia il sapore – Swapping the peanut butter is an easy way to change the cookie’s taste. Almond butter, cashew butter, or even tahini (for a savory twist) all work wonderfully.